For the stuffing, dry roast the chick peas, sesame seeds, and poppy seeds individually until the are toasty and aromatic. Powder each of them separately. In a bowl, combine all these powders with cardamom powder, jaggery crumbs, and coconut. Note that, if you are using fresh coconut, squeeze out the coconut milk and use the shreds, so it wont get the stuffing soggy. Set aside.

In a non-stick pan, bring water to a rolling boil. Add salt, then the rice flour and maida. Let it bubble for about 3 minutes. Using a large wooden spatula/spoon, stir the mixture into a smooth dough, getting rid of lumps. You can move it away from the heat, and knead it with the spoon. Place it back onn low heat and let it cook for 5 minutes. Take care not to burn it.

Wet a wooden board, and dump the rice dough on it. Place a bowl of col water by your side. Dip your hands in it and knead the hot dough to form a smooh ball. Dip your hands with cold water as often as you can. Place this large dough ball in an airtight box, so it does not dry out or lose the warmth. Working with warm , soft dough will result in smooth kadabus/dumplings.

Make a lemon sized ball from the dough, and place it on a well greased banana leaf or ziploc bag. Pat it down with your hand or a rolling pin that is greased with coconut milk or ghee. Once the ball turns into a small round patty, the size of your palm, lift the dough and cup it on your palm. Add a spoon of stuffing in the center.

Press one corner of the dough like as if you are pinching it, to forma pointed edge. Repeat the same one next to the other. Do this while holding the modak in your left hand, and pressing the edges with your right. This will made a beautiful cup. Carefully bring all the edges together and press them together with your fingers to a pointy top and twist.

Many of us steam this is a steam pan for 5 to 0 minutes, while some of us like it as is. My mouth is watering as I type these steps down, lol. This is by far my favorite sweet in the whole wide world. I remember as a child, when my mother made these, I would eat only this until it was over, no lunch or dinner just modak.

Use a large, heavy-based pot. Over medium heat, add oil. Toss the whole garam masala and pepper seeds. Toast for 2-3 minutes until aromatic. While they are toasting, add half the onion. After the onions turn golden brown, turn off the heat and let cool. Add the tamarind and coconut to the cooled mixture, and grind to a fine paste.Back in the large pot, Add oil, on m…

This is a fresh green that can be found growing everywhere in South India. It belongs to the Solanum family, with lovely green leaves and produces tangy little blue or red berries. The solanum nigrum leaves are also uses as herbs in medicine. The curry is unmistably green, and has a subtle yet distinct taste. It can be made into chutneys or curries. Try it, I bet you will like it. What you need: Serves 43 cups kasi soppu/ganike soppu/solanum nigrum leaves3-4 Garlic 4-5 Black pepper seeds 3 red chilies3 tsp dry coconut2 tsp ghas ghase/khus khus /poppy seeds1/2 cup milk1/2 cup hesarukalu(green gram)/kadalekalu(channa dhal)/dry avarekalu/fresh kadale beeja (peanuts) Tempering : A tsp of ghee/oil, curry leaves and mustard seeds. If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside. In a bowl, add the greens, sprinkle a little water, and add in the garlic, black pepper, red chilie…